Teriyaki Salmon Sushi Bowl
This Teriyaki Salmon Sushi Bowl is a flavorful, gluten-free sushi-inspired meal that features tender teriyaki-glazed salmon, sushi rice, creamy avocado, and edamame beans. Perfect for a healthy and vibrant lunch or dinner bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: : 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
- Diet: Gluten Free
Ingredients
For the sushi rice:
180g sushi rice
3 tbsp rice vinegar
1 tsp caster sugar
0.5 tsp fine salt
For the teriyaki sauce and salmon:
30ml maple syrup
1 tsp sesame oil
2 tsp gluten-free tamari soy sauce
0.5 tsp garlic granules
1 tsp mirin
2 salmon fillets (skin removed, cut into chunks)
2 tbsp sesame seeds
4 spring onions, diced
150g edamame beans
½ ripe avocado, sliced
Instructions
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Cook sushi rice according to package directions. While it's cooking, mix rice vinegar, sugar, and salt in a bowl until dissolved.
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Once rice is cooked, stir in the vinegar mixture while hot. Allow it to cool slightly.
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Toast sesame seeds in a dry pan until golden, then mix into the rice.
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In a small bowl, mix maple syrup, sesame oil, tamari, garlic granules, and mirin to create the teriyaki sauce.
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Heat sauce in a pan until it bubbles, then reduce heat and simmer until thickened.
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Add salmon and spring onions to the pan. Stir to coat and cook until salmon is fully glazed and cooked through.
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Divide the sushi rice between two bowls. Top with avocado slices and edamame.
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Spoon teriyaki salmon over the rice and serve immediately.
Notes
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For a vegetarian option, substitute salmon with tofu or tempeh.
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Add sriracha mayo, pickled ginger, or shredded carrots for extra flavor.
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Best served fresh; store leftovers in the fridge for up to 2 days.
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Reheat salmon separately; avoid microwaving avocado.
Find it online: https://recipesbyjanet.com/teriyaki-salmon-sushi-bowl/
